Merlot Restaurants in Bordeaux
The best places in Bordeaux to eat Merlot. Our interactive map features all restaurants around Bordeaux who offer this dish to eat out or take away.
Show restaurants on map
This is a list of all the eateries where you can order Merlot or dine out.
4.5
Menu
4.5
Menu
City: Bordeaux, 78 rue Amedee Saint Germain, 33800, Bordeaux, France
"Our friend had a foot problem and couldn't walk far so this restaurant was just around the corner from our chamber d'hôte. It was more like a small bar with food, the only other guests were locals. The owner and his regulars made us feel very welcome as we struggled with our limited French. The 3 course set price menu which included wine, cheese and coffee was extremely generous and the food good home cooking style. It is not 'fine dining' but we really felt like visitors to this local community and not like tourists. We tried to find somewhere we liked as much the whole next 3 weeks in France and did not succeed."
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Bordeaux, 50 r. du Hâ, 33000 Bordeaux, France
"The Rue du Hâ -- not far from Bordeaux’s St. Andre Cathedral -- is one of those little side streets you pass by a dozen times but never notice. Yet, there is good reason these days to pay attention. At the very end, not a stone’s throw from the Palais de Justice and a tower from the 15th century fort that stood nearby, is a tiny jewel box restaurant simply labeled by a small, square blue sign “Restaurant Hâ.” The reason to be interested in Restaurant Hâ is Chef Grégoire Rousseau. There are no Michelin stars (yet) for this restaurant, but do not wait too long to go. Reservations, even for lunch, are highly recommended. Chef Grégoire is from the Perigord. North of Bordeaux, it is an area known for such culinary items as black walnuts, butter, beef, foie gras, and black truffles. So he ate well growing up, under the supervision, I suspect, of a Maman who was a very good cook. On his facebook page he says, “My cuisine is resolutely autobiographical.” Among the places he has worked since was a stint at the Plaza Athénée in Paris, cooking for Alain Ducasse, the man with more Michelin stars than anyone has ever had. It shows.We began with an amuse bouche, a bite to tease the tongue. On the plate were two puffs with black tops. Then there were tiny swirls of bright green cream of avocado. When you put one in your mouth and bit down there was a little explosion. The puffs were actually crackers, the perfect foil for the little dollops of avocado cream that you tasted next. Then there was a salad. In France, the type of tomato that is ripe right now is called Cour de Beouf because these ugly heirlooms resemble the heart of a cow. There were chunks of tomato, micro greens, beet and little slices of toast, all sitting atop a brown vinaigrette. But the real flavor agent of this dish was composed of little cubes of sturgeon. I though first they were simply raw, but upon reflection, they seem to be cook “ceviche style” with lemon juice. We had ordered wines paired to the dishes, and with this one we had a crisp chenin blanc from the Loire valley. The fish course was a slice of cod fillet, laid on a smooth and creamy bed of ancient grains, farro and barley. On top of the fillet was a bright yellow lemon sauce. The effect was that you got the citrus bite first, then the moist, tender fish, finished with the creaminess and nutty texture of the grains.The main course was “supreme de volaille”, a chicken breast. Surprising, no? Well, first of all this is a blue footed French chicken raised locally and allowed to run around in a pasture until its final day. So, the chicken has flavor.You get to meet the chef at this point in the meal. He comes out of the kitchen with a pot of sauce and dresses your poulet before you take your first bite, explaining the dish. What I didn’t know at the moment, and what I’d love to know now, is how he achieved the fantastic contrast between the crispy crust (the French call it croustillant) and the moist, tender meat beneath it. The taste was at once tender, crunchy and flavorful, made more intense by the sauce, which was a reduction of chicken stock made from the bones of the poulet that had provided its breast.With the chicken was a carrot, cooked tender crisp, a single beet green leaf, and a cracker made of buckwheat. There were also slivers of roasted potato, and, finally, a single roasted cherry.With our main course we drank glasses of Cru Monplaisir 2015. It is a red from Graves; 75 percent merlot, 15 percent cabernet sauvignon, and 5 percent cabernet franc. It was an inky dark red, smooth with cherry notes and lots of depth.Next came dessert. In this case, bitter chocolate crackers, put down over two custards -- one chocolate and one vanilla. The crackers were also dotted with a lime cream. It was the perfect bitter/sweet touch to end the meal.While my wife had another glass of the red, our server suggested I try a glass of armagnac for my digestif. It was smooth and nutty. Finally, there were coffees and we were done. I didn’t get a chance to talk to the chef at any length because a party of eight came into this 20-seat restaurant around the middle of our meal. But what I did notice is that no one in the kitchen got into a hurry.The kitchen staff is only three people, the chef and two sous, who I read later, are brothers. The front of the house was run by our server, who brought out dishes, served wine, made coffee and took care of those who were ready to pay.No voices were raised. No one seemed in a rush. No one seemed to be in anyone’s way. It all seemed like a very choreographed ballet. Amazing."
4.4
Menu
Online table booking
4.4
Menu
Online table booking
City: Bordeaux, 127 av. Thiers, 33000 Bordeaux, 33100, France
Terrace, Reservations, Terrace, Wine and Beer
4.8
Menu
Online table booking
4.8
Menu
Online table booking
City: Bordeaux, 5 Place Des Martyrs De La Résistance, Bordeaux 33000, France
"The WORST restaurant in Bordeaux. We ordered 39 euros course menu for each person. The chef provided me smelly outdated fish for the main dish so I said it is smelly. And then the chef offered me that he will change my main dish. But instead of my main dish, he gave me a small side dish composed of 3 pieces of oily crab wrapped with radish( the radish was not fresh and the crab was too oily). I was hungry after all. The starter was also outdated I think. The tomato jelly with real olive...was too bitter for me and my husband. And the beef steak for the main dish was tough to eat. We spent about 90 euros for nothing. We regret to visit this restaurant. The ingredients were not fresh. I think the chef wanted to give away first all the outdated food to us...Maybe.. he underestimated us? We were the only customers at lunch that day. I often pass by this restaurant and I don't see many customers. It means that the ingredients can be easily outdated or rotten. I have no idea why this restaurant get all the good reviews?"
4.5
Menu
Online table booking
4.5
Menu
Online table booking
City: Bordeaux, 1 Quai Sainte-Croix, 33800, Bordeaux, France
"Original and just superb dishes pir a reasonable price! Friendly and friendly staff I highly recommend"
Photo by vera-391
Merlot
You can find Merlot in Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Merlot is:
$11.9
Ingredients
-
Cinnamon sticks
- Aisle Spices and Seasonings Qty. 4
-
Orange
- Aisle Produce Qty. 1
-
Sugar
- Aisle Baking Qty. 0.5 pinch